Egg Salad

 

Ingredients:

• 8 hard-cooked eggs, peeled and chopped
• 4 tablespoons mayonnaise 
• 1 medium-length celery stalk, finely chopped
• 1 tablespoon finely chopped parsley
• 2 teaspoon fresh lemon juice
• Salt and fresh ground black pepper

DIRECTIONS

1. Stir eggs, mayonnaise, celery, parsley and lemon juice in a bowl.
2. Season with salt and pepper.
3. Egg salad is best eaten within 2 days of making it. Store in an air-tight container in the fridge.